Yesterday was my birthday. I turned...gulp...55! Yikes!
I went from comfortably "middle-aged" to a "senior-citzen" in a single day.
How did that happen?
I'm sure that in a few days I really will appreciate all these "senior-citzen discounts" I'm now entitled too.
It just takes a little time to get used to this new label I've acquired, I guess.
Anyway, I had a wonderful birthday. Some fellow writer friends and I spent the morning at our favorite spot - the coffeeshop in a bookstore, of course.
And my friends brought presents. Yippeee!!
They know me well, too. There were all sorts of kitchen gadgets and fun things for cooking. I loved everything!!! Thank you! thank you!
But here is one of the most beautiful and unusual items I received. It's called a Monkey Bread Baker.
If you've never had Monkey Bread, it's a delicious bread made with biscuit dough that you simply break apart and serve. I've always made it in a bread pan. But now I can bake and serve it in this gorgeous Monkey Bread Baker.
My Monkey Bread Baker was created by Vicki Gauerke of Topeka, Kansas, and purchased at The Phoenix Gallery in Lawrence, Kansas.
As you can see, it's a beautiful piece of crockery. Plus, it is lead free, dishwasher safe, and ovenproof. To use it for Monkey Bread, it needs to be filled with the ingredients, then placed in a cold oven and the oven turned on and allowed to heat to 375 degrees as called for in the Monkey Bread recipe.
Here are two yummy recipes that came with the baker:
Savory Monkey Bread
2 tubes of Pillsbury Hungry Jack Flaky biscuits
1/4 c. butter
1/4 c. parmesan cheese
1 Tbsp. chopped dried chives
1 tsp. dry dill weed
Dash of garlic powder
Butter pan. Melt butter and put it in pan. Add cheese, chives, dill weed and garlic. Split biscuits. Spread halves with butter-cheese mixture. Stand biscuit halves on edge. Fill pan in this manner. Lay extra pieces across top. Put into a cold oven and set the temperature at 375 Degrees. Bake 15-20 minutes. Serve hot.
Cinnamon-Raisin Monkey Bread
Instead of cheese, chives, dill weed, and garlic, use 1/2 c. raisins, 1 tsp. cinnamon, 1 Tbsp. sugar, and 1/4 c. nuts. While hot, remove from pan and glaze. Mix 1/4 c. powdered sugar, a little vanilla, and a little milk to make a medium thick paste. Use this to glaze.
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For wholesale information about "heavenly gourmet mixes" from the Three Angels Gourmet Co. visit Beyond the Expected Marketing.
For retail sales of gourmet coffees and teas, plus Today's Read, visit Heavenly Java.
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